Camembert Cheese vs Exmoor Blue Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Exmoor Blue Cheese is soft and made from cow milk.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What Is Exmoor Blue Cheese?

Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.

What's the Difference Between Camembert Cheese and Exmoor Blue Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Exmoor Blue Cheese (Unpasteurized)
• Texture: Camembert Cheese (soft, artisan), Exmoor Blue Cheese (Soft)
• Rind: Camembert Cheese (Bloomy), Exmoor Blue Cheese (Treated with Penicillium candidum)
• Aging: Camembert Cheese (minimum 3 weeks), Exmoor Blue Cheese (3 to 6 weeks)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Exmoor Blue Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.

Can You Substitute Camembert Cheese for Exmoor Blue Cheese?

In most recipes, Camembert Cheese and Exmoor Blue Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft.

Which Is Better, Camembert Cheese or Exmoor Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a soft profile, Exmoor Blue Cheese is the better fit.

Frequently Asked Questions

Is Camembert Cheese the same as Exmoor Blue Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Exmoor Blue Cheese 3 to 6 weeks.

Is Camembert Cheese similar to Exmoor Blue Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Camembert Cheese for Exmoor Blue Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Camembert Cheese taste like Exmoor Blue Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

What is Exmoor Blue Cheese made of?

Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.

Which should I choose, Camembert Cheese or Exmoor Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Exmoor Blue Cheese is soft.